Effects of drying methods on the physicochemical properties of powder made from different parts of pumpkin
Pumpkin (Cucurbita sp.) is a widely consumed fruit as it has high carotenoid content and medicinal value, but has a relatively short shelf life and prone to microbial spoilage. Various drying techniques have been introduced to the industry to preserve pumpkinbased products. During the drying process...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , |
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| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
Rynnye Lyan Resources
2021
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| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/96981/1/ABSTRACT.pdf http://psasir.upm.edu.my/id/eprint/96981/ https://www.myfoodresearch.com/vol-59474supplementary-1.html |
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